Ingredients:

  • 1/2 cup (115 g) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated sugar
  • 1/4 cup (55 g) Light brown sugar, packed
  • 2 large Large eggs, room temperature
  • 1 tsp (5 ml) Vanilla extract
  • 1 1/2 cups (340 g) Very ripe bananas, mashed (3-4 blackened bananas)
  • 1 3/4 cups (210 g) All-purpose (plain) flour
  • 1 tsp (5 g) Baking soda
  • 1/2 tsp (2.5 g) Baking powder
  • 1/2 tsp (3 g) Kosher salt
  • 1/2 tsp (2 g) Ground cinnamon
  • 1 cup (120 g) Walnuts, roughly chopped (lightly toasted)

Instructions:

  1. Preparation and Preheat: Preheat the oven to 350°F (175°C). Grease the loaf pan thoroughly and line the bottom and long sides with a parchment paper sling, leaving an overhang.
  2. Combine the dry ingredients (flour, baking soda, baking powder, salt, cinnamon) in a medium bowl and whisk well for 30 seconds to distribute the leavening agents evenly.
  3. Creaming the Base: Cream the softened butter, granulated sugar, and brown sugar in a large mixing bowl on medium speed for 3–5 minutes until the mixture is light, pale, and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl sides and stir in the vanilla extract.
  5. Mixing the Wet Ingredients: Fold the mashed bananas into the creamed mixture using a rubber spatula until just combined. The mixture may look slightly curdled at this stage, which is normal.
  6. Combining and Folding: Add the whisked dry ingredients to the wet mixture. Mix on low speed, or by hand, until just combined. Stop mixing the second you see no streaks of flour remaining. Do not overmix.
  7. Fold in 3/4 cup (90g) of the chopped walnuts. Transfer the batter evenly into the prepared loaf pan and sprinkle the reserved 1/4 cup walnuts over the top.
  8. Baking: Bake for 60 minutes. If the top is browning too quickly, loosely tent the pan with aluminium foil. Continue baking for another 5–15 minutes, until a wooden skewer inserted into the very centre comes out clean.
  9. Cooling: Cool the loaf in the pan on a wire rack for 10 minutes. Remove the loaf using the parchment sling and transfer it directly onto the wire rack. Cool completely (about 20 minutes minimum) before slicing.